Archive for the ‘jams’ Category

green pepper jelly


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green tomato jam


The garden is coming to an end very quickly. What to do with all those green tomatoes? You can find countless recipes online, from soups to ice cream. So don’t throw them away. Start using them in ways you never thought possible.

I found this recipe on  I’m not a fan of sweet jams so I used less sugar and did not add the vanilla bean. The jam thickened very nicely and the taste is fabulous. I plan to make more this week with a few more changes.



2 pounds firm green tomatoes (about 6 medium)
finely grated zest and juice of 1 organic lemon (about 1/4 cup juice)
2 1/2 cups sugar
1/3 cup mild honey
2 pinches coarse sea salt
1/2 vanilla bean

Wash and sterilize seven 4-ounce jars (or three 1/2-pint jars and one 4-ounce jar) and their lids by immersing them in boiling water for 10 minutes.

Remove the cores from the tomatoes and cut them lengthwise into quarters. If the seeds are small, leave them be. If they are mature, taste to see if they are bitter. If so, scrape them out. Cut each quarter crosswise into thin slices.

Put the tomatoes, lemon zest and juice, sugar, honey, and salt in a large nonreactive saucepan or heavy-bottomed pot. With a small paring knife, slice the vanilla bean open lengthwise. Scrape the seeds into the pot and toss in the pod.

Set the pot over medium heat and bring it to a boil, stirring to combine the ingredients. Cook at a fairly lively simmer for 40 to 45 minutes, or until the preserves are glossy and thick enough to spread. Be sure to stir often to prevent burning. Reduce the heat to medium-low if necessary. Remove the vanilla bean pod at the end of cooking.

Funnel the preserves into the sterilized jars, screw the lids on tightly, and process for 15 minutes in a boiling water bath. Store in a cool dark place for up to 1 year. Or store the preserves in the refrigerator, where they will keep for at least 2 months.


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persimmon chutney

persimmon chutney

persimmon chutney

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persimmon jam

persimmon jam

persimmon jam

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strawberry rhubarb jam

My friend Cecilia brought me a jar of delicious rhubarb and strawberry jam that her husband, Gerd, makes every year. The consistency is quite thick and surprisingly not too sweet. I enjoyed it very much. Thank you, Gerd for the recipe.



2 cups strawberries

1 1/2 cups rhubarb

7 cups sugar

1 pouch CERTO liquid

¼ cup lemon juice

½ teaspoon butter

Hull and throughly crush berries, one layer at a time

Thinly slice or chop 1 pound of rhubarb

Measure fruit into a large 4 to 8 quart saucepan

Add lemon juice

Pan should be only half full to allow mixture to reach full boiling

To reduce foaming, add ½ teaspoon butter

Add sugar to  fruit and mix well. DO NO REDUCE SUGAR (That is the indication, but Gerd reduces it by 1/3 because he doesn’t like it too sweet)

Place saucepan over high heat and bring to boil, stirring constantly

Boil for 1 minute and remove from heat

Immediately stir in the liquid fruit pectin CERTO

Stir and skim for 5 minutes to prevent floating fruit

Pour quickly into the jars to ¼” from the rim. (Gerd leaves only 1/8” free)

He lets it cool some time, not completely, and covers it with Saran Wrap and puts the lids on, then turns them upside down, and puts them on a rack in the cool room of the basement


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